Where to for Irish grain production?

Irish grain farming stands at a crossroads. The sector has weathered countless storms – literal and financial – but the question now is not just about survival, it’s about purpose. What role does tillage have in modern Irish agriculture; and can it remain economically viable in a system increasingly geared toward livestock and globalised feed imports? Even our largest tillage farms struggle to match the scale of international competitors. Land fragmentation and high costs are fundamental constraints. Many growers depend heavily on leased land to spread overheads, with high leasing costs often cancelling any potential efficiency gain. The result is a paradox familiar to many. The more they produce, the more money they lose. The Government’s acknowledgement of an income crisis in the sector, and the modest supports announced in the recent Budget, provide a short-term lifeline. However, subsidies alone do not amount to a strategy. They may keep the sector afloat for another year, but they do not answer the long-term question of whether Ireland truly values its grain producers as an integral part of the national food system, or merely as a marginal appendage to livestock farming. Ireland imports a significant proportion of the grain used in animal feed, food, brewing, and distilling. This dependence is at odds with the country’s reputation for high-quality, sustainable food production. Our climate and soil can produce excellent yields of barley, oats, and wheat, yet imported grain continues to fill gaps in both quantity and quality. For bread and confectionary production, flour quality consistency is paramount, and precisely where nature limits us. For distilling and brewing, Irish barley plays an important role, but not an exclusive one. Imported grain remains part of the mix, even as these industries market their products as proudly Irish. It is a contradiction that is hard to ignore. Champagne cannot be made from imported grapes, nor Kerrygold butter from non-Irish milk. Yet Irish whiskey, one of our most globally recognised products, can be produced using imported grain. If authenticity matters in branding, then there is a strong argument for sourcing requirements that better reflect the Irish identity being sold to consumers. Of course, economic realities cannot be ignored. Imported grain is often cheaper and more consistent, and Irish livestock producers also depend on competitively priced feed to stay viable. Expecting our dairy or beef sectors to pay a premium for home-grown grain would simply shift the profitability problem from one sector to another. What’s needed is not protectionism, but a coherent, long-term vision that values grain production as a strategic component of Ireland’s food security and sustainability goals. That means integrated supply chains, with clear contracts between growers, processors, and end users. It means investment in infrastructure and logistics to help maintain quality and reduce risk. It means developing additional premium markets for traceable, sustainably grown Irish grain: products that can command higher prices and build a distinct identity. And it means recognising tillage farmers for the environmental services they provide including crop rotation, soil health, carbon sequestration, and biodiversity. The future of Irish grain production cannot rest on hope for global weather disasters to raise prices, or on another round of emergency subsidies. It must rest on a clear national policy that treats tillage as essential, not expendable. Without such a vision, the sector will continue to shrink quietly, much like the suckler and sheep sectors before it. But with leadership, investment, and collaboration, Irish grain can be central to a balanced, resilient agricultural system: one that feeds both our livestock and our identity. The choice is ours, and the time to make it is now.