The Teagasc Technology Foresight 2035 project focuses on the identification of key technologies that will drive the competitiveness and sustainable growth of the Irish agri-food sector over the next 20 years.
As part of the project, over 200 experts and industry stakeholders were consulted to identify breakthrough technologies with the potential to transform the Irish agri-food and bioeconomy sectors.
"ICT and digital technologies have transformed many sectors of our economy and of our lives," says Teagasc director, Prof Gerry Boyle. "The same potential exists in the agriculture sector. Digital technologies for sensing, analytics and automation are some of the key emerging technologies with the potential to revolutionise Irish agriculture. New tools will enable the agricultural sector to better tackle the challenges of climate change, and wider sustainability concerns while promising enhanced living standards and quality of life for sectoral players."
Teagasc director of research Frank O’Mara explains that the Foresight Project examined five key areas in identifying the game-changing technologies which will have the greatest impact on agriculture over the next 20 years.
Not ready
These are plant and animal genomics; human, animal and soil microbiota; digital technologies; new technologies for food processing; and the transformation in the food value chain system.
"We need to think about these technologies all across the economy," says Teagasc strategy and foresight manager Lance O'Brien. "Ireland is not ready for them yet. The US has had a number of foresight reports already. It's exciting and it's scary. They are talking about the third industrial revolution. The nature of work and how we think about work will fundamentally change."
He believes the key issue is not one of scale but how the targets are achieved. “The big challenge will not be about how to feed the starving millions around the world, it will be about the health impacts of the foods we produce. There are 2 billion people with obesity for example. The impact of farming on the environment is another issue. Farming and food production will have to change. The world population is forecast to increase from 7 billion to 9 billion by 2050; consumers are demanding more protein-rich diets as well as more processed foods.
“If we continue doing things the way we are it won’t work, it will only make things worse. The application of new technologies will be absolutely crucial to getting the outcomes we need.”
The genomics area offers particular promise to farmers says O’Mara. “There are ongoing improvements in gene sequencing in terms of cost and speed. The development of new genetic tools are helping to speed up genetic gain. Farmers will be able to select the best bulls to match particular cows based on their genotype. It is advancing our ability to breed for new traits such as resistance to diseases and pests. We are also going to see a rise in personalised nutrition. There are companies in America which measure your genotype and recommend diets to match.”
The microbiota is another exciting area. “We know that the microbiota in the gut affects our health,” says O’Mara. “There is a really big opportunity for the food industry to make products that will impact the microbiota with benefits in areas like heart disease and obesity. The same technologies and principles that apply in humans apply in animals as well and we will see them used there. The soil microbiota is very important. The soil is almost a living organism in itself, this is a great big black box in many ways but we need to shine a light into it.”
Advances in ICT and digital technologies will also have a profound impact according to O’Brien. “Whole new industries can be built around data-rich agricultural technology,” he says. “We already see companies like Dairymaster and Keenans creating products and services in this area. We have eight of the world’s top 10 technology companies here in Ireland and we have a growing Irish technology base. If we get them together with Ireland’s top agricultural companies this country can become a global leader in this vital area.”
Food processing
New food processing technologies will also play a key role. These include pressure treatments to replace thermal treatments, like pasteurisation, which can impair flavour and nutrients; chemical-free processes to disinfect and clean foods like fish and vegetables; and advanced laser cutting devices which will perform more accurately and hygienically.
“Another interesting area is biotransformation,” O’Mara says. “Bacteria or enzymes can be used to transform one nutrient into another that is better and of higher value and more useful. This will allow for the selection of plant proteins to mimic animal proteins like eggs or burgers. There is a lot of work going on with plant-based meats. Packaging technology is also improving. Smart packaging is being developed which indicates the freshness of food and when it is starting to spoil. We are going to see a lot more live and dynamic information on packaging.”
The whole food value chain from the farm to the fork and beyond is also in for major changes. “Food waste is a massive problem,” says O’Brien. “The way food is produced, gathered and stored will have to change. We are all aware of how much is wasted and this is leading to the development of the whole concept of the circular economy. Rather than a linear system where things are thrown away as waste anything not used will be the starting point for a new industry. Rather than treating food that goes off as waste we will be looking at ways for it to be used for energy or fertiliser. This will create opportunities for new industries and jobs in rural Ireland.”
The Foresight Report concludes by noting that almost every technology described in it could change businesses, creating completely new products and services, as well as moving value between producers or from producers to consumers. Some, like automation of knowledge work and the mobile internet, could also change how companies and other organisations structure themselves, facilitating ever more flexible patterns and styles of work.