Study Tour Demonstrates Co-operation in Practice to Next Generation Winners

Three fourth-year Honours students studying Rural Business Management have won the 2017 SAOS Next Generation competition, which is run in partnership with SRUC. The top placed team of Emma Parvin, Joanne Breese and Ashleigh Nelson, produced a business plan for setting up an organic beef co-operative in the North East of Scotland.

This year, the winners’ three-day study tour took in a variety of co-ops and collaborative groups in Scotland. First port of call was Scottish Shellfish, where Managing Director, Stephen Cameron, gave them a full insight into the marketing supply chain. There was also an opportunity to see the processing operation  the Bellshill plant and apparently the chance to try an oyster for the first time was quite an experience for several!

Next stop on the tour was a visit to GrainCo’s OatCo site just outside Glenrothes, where they were welcomed by farm trader, Simon Thomson; Commercial Manager, Gavin Will and group Chairman, John Hutcheson. OatCo is the single largest supplier of milling oats into Quaker and the students learnt about the benefits of collective marketing, as well as the structure of the business.

A short visit to Loch Leven Larder allowed the students to hear from SAOS’ own Douglas Watson, who gave an insight into the benefits of setting up collaborative groups, and talked about the development of farmers markets over the last decade.

The group then visited Scottish Agronomy, which is devoted to the provision of unbiased arable advice to its farmer members. Managing Director, Andrew Gilchrist, took time out of crop walking to explain the services the co-op provides. The group visited a trial plot, where Andrew described the process of information gathering, the importance of accuracy and how these trials benefit co-op members.

Next Gen Comp ESGThe next visit was to East of Scotland Growers, where Managing Director, Andrew Faichney, and Agronomy Manager, Andrew Orr, began by giving the students an insight into the business and the benefits the co-op gives members. Primarily a group made up of broccoli growers, ESG controls the planning, and programming, agronomy, customer communications, sales allocations, logistics and quality control all from the site based in Fife on behalf of their members. A visit to ESG member Ross Foster meant they were able to see first-hand the harvest and packaging operation which takes place on farm. Ross also very kindly gave the group a fascinating insight into his relatively new Anaerobic Digester.

(Left to right: Andrew Orr of ESG is pictured with the winners, Emma Parvin, Ashleigh Nelson and Joanne Breese.)

En route home, the final stop was at St Andrew’s Farmhouse Cheese. Owner, Jane Stewart, is also the chair of the Fine Cheese Makers of Scotland, a group of producers who share knowledge, skills, marketing and innovation amongst participating businesses. There was also a popular opportunity to sample some of Jane’s delicious cheese.

Anna Robertson, SAOS Project Manager, who accompanied the group, commented: “Emma, Ashleigh and Joanne did a great job on their co-op business case study, it was clearly evident that a lot of research and thought had gone into the feasibility of setting up an organic beef co-operative and I congratulate them. I’d also like to thank all of our co-op hosts for their time and the support they gave which helped make this study tour possible. SAOS is delighted to continue its support to educate SRUC students about the benefits of co-operation and collaboration throughout the food and drink supply chain. It’s really beneficial to show the ‘next generation’ of farmers what can be achieved.”

Pictured below: Andrew Gilchrist, MD of Scottish Agronomy, explains more about crop trials to the winning students.

Next Gen Comp Scot Agron

SAOS Annual Report 2017 now online

Our Annual Report for 2017 is now available online 

High Impact Year

Pages 6 to 10 report a high impact year in which we delivered 24 supply chain improvement projects, 14 co-op innovation projects, further advanced the progress and capabilities of ScotEID, and delivered our established co-op advice, promotion and training roles.

Opportunities for Co-operation and Collaboration After Brexit

In a year of intense discussion with Council and other stakeholders following the referendum decision to leave the EU, we identified opportunities and needs calling for increased farmer co-operation and supply chain collaboration post-Brexit in the expectation of more rapid change in the farming and food industries.

Influencing Future Policy

We made a detailed submission to Scottish and UK Governments proposing policy changes to better connect farming with supply chain partners. We also made proposals to incentivise innovation and co-operation together, at farm level, and proposals to address some of the constraints to farmer co-operation. The submission can be found here.

Scotland Food & Drink Ambition 2030

We participated fully with Board and staff representation in the formulation of Ambition 2030, which states the industry’s intent to double in value by 2030, to £30 billion pa. Supply chain improvement and collaboration feature prominently amongst the Pillars of Growth.

Thanks to Our Partners

As we continue to develop the breadth of SAOS’ development activities, our thanks go to all our member co-ops and to the Scottish Government, Scottish Enterprise and numerous organisations with whom we work productively and collaboratively.

You can find all our Annual Reports here.

 

Fusion Whisky lifts ‘Success Through Partnership’ Award

Success Through Partnership

The Scotland Food & Drink Excellence Awards were presented last week at a glittering ceremony attended by over 820 guests. 

The ‘Success Through Partnership’ award is sponsored by SAOS and this year’s winner is Fusion Whisky. Chef and TV personality, Simon Rimmer (left) who hosted the awards, is pictured with Alex Bruce and David Moore of Fusion Whisky, and George Lawrie, SAOS Chairman (far right) who presented the award.

Fusion Whisky Ltd produces a series of premium fusion whiskies that are an innovative marriage of blending and branding; a product of unique collaborations between distilleries in Scotland and other countries.  Formed in partnership with Fife-based Adelphi Distillery Ltd, Fusion Whisky’s premium blends are created with Scotch and whisky sourced from international distilleries (Hanyu Distillery in Japan and Amrut Distillery in India to date).  Branding for the innovative blending concept is centred on the story of iconic Scots and their positive influence internationally, with a focus on the countries from which the whisky is sourced.

The 25 category winners spanned the whole of the sector, with other winners including; Liam Pennycook of Strathearn Distillery for ‘Young Talent’, l’escargot restaurants owned by Chef Fred Berkmiller for ‘Scottish Sourcing’, Paterson Arran Ltd for ‘Environmental Sustainability’, Peelham Farm Produce for ‘Meat’, and Mara Seaweed for ‘Healthy Choice’.

Special recognition was awarded for Product of the Year (Whisky Nibs from Chocolate Tree), Business of the Year (Bruce Farms) and Outstanding Contribution (Alastair Dobson, Taste of Arran).

James Withers, CEO Scotland Food & Drink, said: ”Congratulations to all winners. With the new food and drink strategy, ‘Ambition 2030’ we are aiming to double the industry’s worth to the value of £30 billion by 2030, so it was fantastic to see new start-ups as well as established businesses come out on top. The industry is constantly growing, but there is always room for young pioneers, innovative products and enterprising businesses, and it’s this that will help us achieve Ambition 2030.

“Scotland is home to some of the most innovative producers and these awards give us the chance to celebrate this. Thanks to all those who entered this year, and I hope to see you back there next year.”

More details and the full list of award winners can be found at: http://www.scotlandfoodanddrink.org/news/article-info/7512/scotlands-cream-of-the-crop-crowned-at-top-food-and-drink-awards.aspx

 

Scotland Food & Drink Excellence Awards – Success Through Partnership finalists

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Things are hotting up as the annual Scotland Food & Drink Excellence awards presentation dinner draws closer (the event will be held at the EICC on the 18th of May).  SAOS is once again sponsoring the  Success Through Partnership Award, which was won last year by Aldi and The Natural Fruit & Beverage Company.

We’ve had entries from some great partnerships again this year, and our finalists are:

 

 

Scotty Brand: 

The opportunity for Scotty Brand arose when the Albert Bartlett team identified a gap in the market for branded Scottish produce.  The Rooster potato had been a great success as a branded potato and the team realised that Scotland has huge potential for further branded produce, but neither the Rooster nor the Albert Bartlett brands could credibly stretch to cover a range of non-potato products.  Working alone, the company would be limited to supplying potatoes, but working in collaboration allowed the company to offer a broad range of Scottish products, which has opened up new opportunities with retailers.  It was logical to team up with partners who were experts in growing other products in Scotland and Scotty Brand was identified as the ideal umbrella brand for the consortium.

From its beginnings in primary produce with 4 SKUs (“stock keeping unit” – each individual item is given a unique code) the Scotty Brand portfolio has expanded to encompass prepared fresh produce, ambient, meat, bakery and prepared soups and almost 30 SKUs.  It now has a range of products which sits across multiple categories, giving year round presence in the major retailers.  The strategic fit is strong – Scotty Brand provides the sales and marketing expertise; the partners provide the product expertise.

Fusion Whisky:

Fusion Whisky Ltd produces a series of premium fusion whiskies that are an innovative marriage of blending and branding; a product of unique collaborations between distilleries in Scotland and other countries.  Formed in partnership with Fife-based Adelphi Distillery Ltd, Fusion Whisky’s premium blends are created with Scotch and whisky sourced from international distilleries (Hanyu Distillery in Japan and Amrut Distillery in India to date).  Branding for the innovative blending concept is centred on the story of iconic Scots and their positive influence internationally, with a focus on the countries from which the whisky is sourced.

The Bay Fish and Chips:

The Bay Fish & Chips in Stonehaven has a strong partnership with Compass Group UK and Ireland for the distribution of the bespoke Bay Batter and Bay Fishcake. The partnership began with the distribution of The Bay Batter to the Compass Group’s ESS Offshore units in the North Sea. Compass focuses on top quality produce, traceability and supports health and wellbeing.  Bay Batter is a high quality product, produced without any colourings or additives, driving the healthy agenda.  It was never about just securing a contract with Compass, it was about maintaining a long-term relationship and this meant going the extra mile, providing offshore and army barracks training for chefs in how to use the product and attending showcases in London.   Now entering into the third year of its partnership with Compass, The Bay Fish and Chips is concentrating on getting its Bay Fishcake into every Compass sector, alongside The Bay Batter.

Co-op Learning Opportunity: Enhancing Business Performance through Co-operative Management Practices

We’d like to draw attention to a great co-operative learning opportunity for our co-op members. Run by St Mary’s University of Halifax, Canada in conjunction with the Co-operative College and Sheffield Hallam University and hosted by the Co-operative Group, this three-day Executive Education Course takes place in Manchester in May 2017.

SAOS’ Deputy Chief Exec, Bob Yuill (who is an alumnus of St Mary’s), will be taking part in one of the panel discussions during the course.

SMU+CME_LRG logo

Enhancing Business Performance through Co-operative Management Practices: How to Strengthen Identity, Loyalty and Participation

About the course:
An interactive professional development opportunity focused on leading thinking in co-operative management coupled with tangible examples of how to translate knowledge into action. We encourage senior managers, CEOs and board members to join us for this learning and networking event.

Date and Location:
May 17-19, 2017 (Manchester, UK) – in partnership with the Co-operative College and Sheffield Hallam University and hosted by the Co-operative Group

Cost:
£1200

  • Coffee and pastries in the morning, health breaks, and lunches are included.
  • Day 1 (evening): A complimentary group dinner will be hosted at a local restaurant for all course participants.

Some course fee subsidies are available on the basis of financial need.

The course content is enriched through the partnership among Saint Mary’s University, the Co-operative College, and Sheffield Hallam University:

  • Get yourself into gear with context setting including a historical perspective on the co-operative movement and model combined with how current day co-operative enterprises fits within a wider social solidarity economy.
  • Learn how to manage the co-operative equilibrium. The focus is placed on a model that captures the uniqueness of co-operative organizations, building on the dual nature of a member’s usership and ownership. We will address issues of core values and their purpose, the co-operative business model, and balanced scorecard to lead into discussion of a co-operative equilibrium. Emphasis is placed on the alignment from co-op values to key performance indicators. Cases of cooperatives successfully managing partially or totally this equilibrium will be discussed.
  • Move from a potential identity crisis to the New Co-operative Paradigm (NCP). The traditional co-operative model is being challenged leading to an identity crisis. A model to better understand this reality will be introduced, taking into consideration both co-operative rules and market rules. In response to this state of crisis, a NCP is being proposed, showing how the emerging market rules can be of great advantage to co-operatives. Examine case studies and deep dive into implementation success stories such as the customer orientation strategy.
  • Gain exposure to emerging concepts in the field of management and governance in the context of co-operative enterprises. Explore the theory on new types of co-operative business (e.g. social and solidarity co-operatives). This course will provide you with tools to better understand the existing culture in your co-operative along with techniques that promote engaged participation by members.
  • Course Facilitators/Instructors: Daniel Côté and Karen Miner in all locations and the addition of Rory Ridley-Duff, Cilla Ross, and Simon Parkinson in Manchester UK.

Executives in Residence: Guest presenters will provide additional diversity into the course content to complement the expertise of the course instructors and participants.

For more information go to www.ManagementStudies.coop or contact Erin Hancock at cme@smu.ca

 

 

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