Page 61 - Bord Bia - Irish Foodservice Directory 2024

Advice to new suppliers

Producers wishing to make contact with Avoca should do so by email
and, with agreement, drop samples into the Head Office, which is based in
Kilmacanogue.

Avoca emphasises that their Buying and Culinary Teams do not have time
for multiple meetings, therefore, email and product samples are the best
way to establish contact.
When producers are either planning to grow a crop or produce a product
which they are targeting at supplying directly to Avoca, they should first
check that there is a market for this product.

Avoca places strong emphasis on accurate labelling of products, both in
terms of country of origin and other information such as shelf life, allergen
and nutrition data.

While Avoca recognises that artisan producers should receive a premium
for their product, it also emphasises that this premium should be realistic
in the current economic climate if the chances of securing a listing are to be
maximised.

The company’s preference for any high-volume lines is to purchase in pallet
quantities.

Other Information

There is room for other brands in Avoca’s operation. However the company
trades under its own brand name and works hard to maintain and grow it.

The company continues to see strong growth in chilled food products.
Avoca does not use many frozen products.

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