A SMALL Scottish farmers’ co-operative is fighting against food waste with an unusual range of crisps. Alan Wallace of Growers Garden came up with the idea last year to diversify his farm by using broccoli that is not suitable for retail and turning it into a healthy snack.
Name: Alan Wallace
Age: 37
Position: Commercial manager
WHAT IS THE BUSINESS CALLED?
Growers Garden
WHERE IS IT BASED?
Cupar, Fife
WHY DID YOU SET UP THE BUSINESS?
WE’RE a farming co-operative so I work with 10 farmers to supply broccoli, cabbage, kale and brussels sprouts to retailers. We wanted to become more sustainable and diversify so looked at veg-based pasta products initially but then came across the snack market. We can also make snacks using kale and cauliflower. By Christmas, we want to bring brussels sprouts crisps out. It’s a small bag with less than 99 calories and it is gluten-free, vegan and low in saturated fat.
The farming co-operative is nearly 40 years old. We have always been innovative in terms of managing crops and using technology to take it to the next level. Sixteen farming families have invested in this business. We are privately owned and have applied for grant funding with Scottish Enterprise.
WHAT IS YOUR TARGET MARKET?
MILLENNIALS (there are 17 million in the UK), health-conscious 40-plus-year-olds and parents with children. We have more targets now than when we set up – the vegan and gluten-free market, 30% of people worldwide are vegetarian or vegan so that’s a big target. We have had to build a factory to make the crisps – lots of companies don’t make their own crisps so that’s another market to make more snacks. We have done lots of sampling events and 90% of people say they would buy it after trying, with 40% who haven’t tried it saying they would buy.
We want to give customers as enjoyable an experience as possible. The healthy snacks market is growing faster than other snack markets. At healthy food events, you can see the desire for plant-based snacks. We’ve had amazing feedback.
HOW IS IT DIFFERENT FROM COMPETING BUSINESSES?
THERE are two main differences. Firstly, we use fresh broccoli to make crisps. The number one ingredient is veg. Vegetable crisps are usually made with vegetable powders but ours is 27% fresh broccoli. We want this to increase to 32% in January and reduce the salt content. Secondly, we are making the crisps ourselves which gives us a strong, sustainable connection to the product as we grow the broccoli ourselves and make it into a snack. It’s innovative – we don’t use powders but fresh produce. We want to make something that looks like crisps and tastes good.
IS SCOTLAND A GOOD PLACE FOR THIS TYPE OF BUSINESS?
YES. It is arguably the best climate to grow fresh produce in the UK. We have very skilled farmers, access to fresh water and great soil. We wouldn’t want to grow anywhere else. In Scotland the food and drink industry is so innovative.
WHAT DO YOU ENJOY MOST ABOUT RUNNING THE BUSINESS?
I LOVE the fact that in the morning I could be growing cauliflower and in the afternoon I could be designing products then I could be at a trade show with other producers.
WHAT IS THE BIGGEST CHALLENGE IN RUNNING THE BUSINESS?
IT’S the exact same as any business experiences. The farming side is very well known but when you go into a new industry no-one knows who you are. We are different but people don’t know that. Brexit is a bit of an unknown for us as
our ingredients are all sourced in the UK.
On the crisp side it’s a big opportunity since a lot of snacks are imported.
Other producers are concerned about sustainability. Manufacturers should think about sourcing in the UK.
The import and exchange rate will fluctuate and the cost of inspection at customs will go up. It’s an opportunity for UK-based producers.
WHERE DO YOU HOPE THE BUSINESS WILL BE IN 10 YEARS’ TIME?
IT will continue to grow to a modest level as a minimum. We want to expand and build a second production line.
In the next five years we plan to have a second facility.
Visit https://growers-garden.com/ for more information.
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