Irish Agri-Food Sector on Course for Historic €20 Billion Export Milestone as Culinary Tourism Strategy Deepens
Ireland's agri-food sector is on course to surpass €20 billion in exports for the first time in its history, a landmark achievement that reflects the sector's sustained growth, its access to new international markets, and the premium reputation that Irish food and drink products have built across Europe, North America, and Asia. The milestone coincides with the launch of a new national Culinary Tourism Strategy that aims to leverage Ireland's food reputation to boost overseas visitor revenue by 50% to €9 billion over the next five years.
Background
Ireland's agri-food sector is one of the most important pillars of the national economy, employing approximately 170,000 people directly and supporting many more in related industries. The sector encompasses a wide range of activities, from primary agriculture — beef, dairy, sheep, pigs, and tillage — to food processing, beverages, and the export of finished food products. Ireland's reputation for high-quality, sustainably produced food has been built over decades and is underpinned by the country's green, grass-based farming system, its clean water and air, and the rigorous quality standards maintained by producers and processors throughout the supply chain.
The sector's export performance has been one of the most consistent success stories in the Irish economy. Bord Bia, the state agency responsible for promoting Irish food and drink abroad, has overseen a sustained programme of market development that has opened new opportunities for Irish producers in markets from China and Japan to the Gulf states and sub-Saharan Africa. The diversification of export markets has been a key strategic priority, reducing the sector's dependence on the UK market — which was historically the dominant destination for Irish food exports — and building resilience against the kind of market disruption caused by Brexit.
The new Culinary Tourism Strategy, developed jointly by Fáilte Ireland and Bord Bia, represents a recognition that food and tourism are increasingly intertwined in the minds of international visitors. Research conducted by both agencies has found that food experiences are among the most important factors in visitors' decisions about where to travel and how long to stay, and that Ireland's reputation for high-quality, authentic food is a significant competitive advantage in the global tourism market.
Key Developments
The agri-food sector's trajectory towards the €20 billion export milestone reflects strong performance across all major product categories. Dairy exports, driven by the continued expansion of Ireland's dairy processing capacity and the growing global demand for Irish cheese, butter, and infant formula, have been a particular bright spot. Beef exports have also performed strongly, with Irish beef maintaining its premium positioning in key European markets despite the competitive pressures from South American producers.
The Culinary Tourism Strategy sets out a five-year plan to increase overseas visitor revenue from food-related tourism from the current level of approximately €6 billion to €9 billion by 2031. The strategy places farm-to-fork experiences, food trails, and artisan food markets at the heart of its approach, recognising that international visitors are increasingly seeking authentic, locally rooted food experiences rather than generic hotel dining. Initiatives such as the Wild Atlantic Way Food Trail, the Ireland's Ancient East Food Experience, and the Ireland's Hidden Heartlands Taste Trail are central to the strategy's implementation.
For farmers, agri-tourism is emerging as a critical income stream. Teagasc, the state agriculture and food development authority, has highlighted that diversification into areas like glamping, artisan food production, and farm-stay accommodation offers a "lifeline" for many family farms that are struggling to remain viable on agricultural income alone. The specialist accountancy firm Ifac has announced plans to hire 200 new staff over the next three years to service its growing agri-food client base, a sign of the sector's continued expansion.
Why It Matters
The €20 billion export milestone is significant not just as a number but as a symbol of the transformation that the Irish agri-food sector has undergone over the past two decades. The sector has moved from a position of relative vulnerability — heavily dependent on a small number of markets and products — to one of genuine global competitiveness, with a diversified portfolio of products and markets that provides resilience against external shocks. The achievement reflects the investment that has been made in processing capacity, quality standards, and market development, and it provides a strong foundation for the sector's continued growth.
The integration of food and tourism through the Culinary Tourism Strategy is also significant. By positioning Irish food as a tourism attraction in its own right, the strategy creates a virtuous circle in which the success of the agri-food sector drives tourism growth, and the growth of tourism creates new markets for Irish food producers. The strategy also has important regional development implications, as food tourism tends to be concentrated in rural areas where the primary production takes place, providing economic benefits to communities that might not otherwise benefit from the growth of the tourism sector.
The sector's performance is also a reminder of the importance of maintaining the environmental credentials that underpin Ireland's food reputation. The green, grass-based farming system that gives Irish food its distinctive quality is dependent on the maintenance of clean water, healthy soils, and a temperate climate — all of which are under pressure from the same climate change that is driving the heatwave currently affecting the country. The long-term sustainability of the agri-food sector's success depends on addressing these environmental challenges with the same urgency that has been applied to market development.
Local Impact
The agri-food sector's success is felt most directly in the rural communities where the primary production takes place. In counties like Cork, Tipperary, Kilkenny, and Wexford — which are among the most important agricultural counties in Ireland — the sector provides employment and income for thousands of farming families and for the processing, transport, and service businesses that support them. The growth of agri-tourism in these areas is creating new opportunities for farmers to diversify their income and to build direct relationships with consumers, both domestic and international.
In the west of Ireland, where the Culinary Tourism Strategy's food trails are particularly well-developed, the integration of food and tourism is already delivering tangible benefits for local communities. The Wild Atlantic Way Food Trail, which runs along the western coastline from Donegal to Cork, has become one of the most popular tourist itineraries in Ireland, attracting visitors who spend significantly more per day than the average tourist and who tend to stay longer in the areas they visit.
What's Next
Bord Bia will publish its full-year export performance data in early 2027, at which point it will be possible to confirm whether the €20 billion milestone has been achieved. The Culinary Tourism Strategy will be implemented over the next five years, with annual progress reports published by Fáilte Ireland and Bord Bia. The Department of Agriculture, Food and the Marine is expected to publish a new agri-food strategy before the end of 2026, setting out the sector's ambitions for the decade ahead and the policy framework within which those ambitions will be pursued.
