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18 significant and ever-increasing difficulties with getting paid, with time-lines of three to five months reported. Trends such as the on-going shift towards central distribution have squeezed out or are creating an ever-diminishing share of shelf-space. Some of those who have succeeded in getting their products on supermarket shelves now appear quite negative and jaded by the experience.
18 significant and ever-increasing difficulties with getting paid, with time-lines of three to five months reported. Trends such as the on-going shift towards central distribution have squeezed out or are creating an ever-diminishing share of shelf-space. Some of those who have succeeded in getting their products on supermarket shelves now appear quite negative and jaded by the experience.
18 significant and ever-increasing difficulties with getting paid, with time-lines of three to five months reported. Trends such as the on-going shift towards central distribution have squeezed out or are creating an ever-diminishing share of shelf-space. Some of those who have succeeded in getting their products on supermarket shelves now appear quite negative and jaded by the experience.
signicant and ever-increasing difculties with getting
paid, with time-lines of three to ve months reported. The following comments were typical; Dealing with retailers is getting more and more difcult. Credit terms are being stretched out, yet the suppliers are more demanding with many wanting payment on delivery. It was a very simple system setting out, but now we are chasing money. The shops are looking for a wider margin all the time and have got much slower to pay, anything up to 3 to 5 months. In addition to payment difculties, those with lengthy experience of dealing with retail noted a number of other trends which have created difculties for small- scale food producers. Trends such as the on-going shift towards central distribution, the increased preference for dealing with large growers, processors, etc., the shift towards own-brand goods have all squeezed out or are creating an ever-diminishing share of shelf-space for the kind of producers who took part in this study. Again, the following stories are typical; If I was starting out now, I wouldnt have a chance of getting into supermarkets. But Ive been selling into them for years and customers know and look for my products. Theres a growing trend in the likes of X to push their own brand stuff, with a lot of management decisions not being made locally. We thought we might be pushed out over time and have looked for a Plan B. I tried selling meat into X and it looked like it would happen but in the end they said that meat processor had a problem with it being on the shelf alongside their stuff. So, they wouldnt take it off me in the end....you just cant trust the supermarkets. Some of those who have succeeding in getting their products on supermarket shelves and who might themselves have once seen this was a very positive step for their business now appear quite negative and jaded by the experience; I dont enjoy the shop sales now, its all business these days and nothing more...theres much less goodwill than there used to be. Theres only one feedback you get and its if theres something wrong. Theres no exibility and its very rigid, all it is to me now is just a cheque at the end of month. People think its all about getting into supermarkets but success brings its own problems. We are listed with X now but we havent pursued it and we may not do so. We have heard too much about how they are to deal with. We only deal with good places now with whom we have established relationships and where we know well get paid. Weve learned not be too keen to jump at every chance when someone says theyll supply you. These particular participants are at least to some degree now shifting back to direct engagement with consumers via their own retail operation or farmers markets. Such a shift has been found to deliver both nancial benets cash is king but also to return a sense of agency to the producer. 3.1.5.4 Farm Shop/Farm Gate Sales Two of the participants in this research have their own retail operations, both in towns proximate to the farm. Old Town Hill Bakehouse opened their own bakery shop in Kilkenny towards the end of 2012, in a sense, going back to direct selling after many years of only pursuing sales via other retailers and Castlemine Farm have a farm shop in Roscommon Town. In both cases, the shops have been highly successful;
The shop has worked well, its returning some control to ourselves. It also really helps with cash ow and you can minimise waste. Joy Moore, Old Town Hill Bakehouse The shop in Roscommon is denitely the easiest and the most successful of the things we do. Brendan Allen, Castlemine Farm The remaining four producers who pursue this option generally have more informal sales at the farm gate, where customers call in or arrange to collect produce. In addition to the income derived from this with minimal nancial inputs from the producer, having people visit helps promote the farm and its produce and gives consumers a deeper insight into the farm operation. A number of participants have considered opening their own on-farm shop but have ultimately concluded that it would not be nancially viable; We have thought about an artisan shop or a farm shop but compared to likes of UK, theres a very small market. John Tait, Aberdeen Angus beef producer