The Emerald Isle, an agricultural gem 

In a country with more sheep than people, agriculture must have a robust presence. Ireland is divided into the Republic of Ireland and Northern Ireland, which is part of the United Kingdom. The Republic, which many consider to be Ireland, is a country of only 4 million people.  

A rich green color is often equated with Ireland mostly for its lush green pastures but also for Ireland’s holiday St. Patrick’s Day, celebrated March 17. Also known as Feast of Saint Patrick, the holiday is celebrated in honor of Saint Patrick of the Catholic Church.

However, the original color associated with the holiday was blue. The color eventually changed to green because Saint Patrick is said to have used a three-leafed shamrock—rather than the popular four-leafed clover—to explain the Holy Trinity to churchgoers. 

“With a Catholic population of nearly 90%, St. Patrick’s Day has always been a religious day of celebration,” said Leon Spicer, a professor of animal science at Oklahoma State University. 

Spicer, who has a PhD in dairy science, has visited the isle many times for research and teaching opportunities in the past. His experiences with the Irish people have given him a clear perspective of their culture. 

Although the celebration has morphed into a nation-wide party for much of world, to the Irish it has a little different meaning. Lenten restrictions are removed for the day but for the Irish, St. Patrick’s Day is considered a holy, spiritual day. In fact, in the early 1900s a law was passed in Ireland that all pubs would be closed on March 17; but it was later repealed.  

However, the Irish do like to celebrate their culture, which requires plenty of food and drink. Luckily, agriculture ventures produce most of the essential goods needed to celebrate such an important holiday in Irish history and culture. 

The isle is well known for its breweries like Guinness Stout and also for its whiskey like Bailey Irish Cream, Tullamore Dew and Jameson Whiskey. On average an Irishman drinks 34.63 gallons of beer per year, according to the Kirin Research Institute of Drinking and Lifestyle. In fact, the Irish are second only to the Czech Republic in alcoholic drinking ability. But to make these products barley, sugar beets and milk—all produced in Ireland—are needed among other ingredients.  

Pot o’ gold 

According to Food and Drink Industry Ireland, at least 230,000 jobs are involved in the agriculture industry on the island. In 2012, Ireland’s gross agricultural output was assessed at more than $9 billion in reference to the Irish Food Board.  

Although the alcohol industry is part of these statistics, a large part is due to livestock and crop production. Some of the most common crops include wheat, oats, barley, potatoes and beets. 

Ireland is the leading beef exporter in Europe and the fourth largest in the world, according to the European Commission. In fact, beef makes up 32% of the GAO. Meat Industry Ireland, a division of Agri Aware, reports that beef from nine out of every 10 carcasses produced in Ireland is exported.  

“With a small population, export markets for Ireland ag products become very important,” Spicer added. 

There are nearly 7 million cattle in Ireland. In 2013, Ireland produced 554,400 short tons of beef, on predominately grass-based operations. As far as exporting, 160,000 live cattle left the country in 2012 as well as 508,500 short tons of beef at an estimated $301,217,700. 

Although most breeds of cattle on the isle originated from other parts of Europe, the Irish have one very special breed. The last surviving domesticated breed native to Ireland is the Irish Moiled. A breed of polled cattle with a red roan hide, the Irish Moiled is believed to date back to at least 640 A.D. as indicated by ancient remains of the rare breed.  

Although popular in the 1800s, the breed was pushed aside in the 1970s when new cattle began to migrate to the isle. At one point there were only two breeders in the entire country maintaining 30 females with only two bulls. After being listed as endangered the Irish Moiled began to make a comeback and now there are more than 100 breeders in Ireland. 

Aside from beef, the dairy industry is considered synonymous with Irish agriculture by some; according to the National Dairy Council there are more than 18,000 dairy operations in Ireland and more than 1.1 million dairy cows. The Irish Food Board estimates that the total milk output for the Irish in 2012 was almost 1.5 billion gallons. 

A common sight in Ireland is flocks of sheep grazing the hillsides; there are more than 5 million sheep in the country. Although most breeds are suitable for harvesting wool, most lambs are raised for meat-only purposes. On average there are 103 sheep per flock, according to the National Sheep and Goat Census. France is the biggest importer of Irish lamb. The Irish Food Board reported a whopping 44% was exported to the French in 2012. An estimated 47,040 short tons were exported in 2012 at a value of $284,314,500. 

The Irish are not known for their pork production but there is still a strong presence in the country. One-and-a-half million pigs reside in Ireland. Forty-five percent of the average 200,000 short tons are exported to the United Kingdom yearly. The hog industry exports are valued at an estimated $703,918,800. 

Greener pastures 

According to the European Commission, about 64% of the total land area in Ireland is used for agriculture. Eighty percent of that land is used for grasslands. A land area of 32,595 square miles provides plenty of grass.  

Being an island surrounded by the North Atlantic Ocean does have its perks. Ireland sees an abundance of moisture and mild temperatures almost year-round. The country receives between 30 to 50 inches of rain per year. Extremely cold weather or snow is uncommon to the Irish; the temperatures usually stay from 40 to 60 degrees Fahrenheit. In some instances, it can get to below freezing in the winter or to the upward of 80 to 90 degrees in the summertime.  

Even though the sun does not shine every day, the people of Ireland are always in a good mood. Spicer described them as warm and friendly. 

To explain the way of the Irish, Spicer used the words of another world traveler, “On August 2, 1926, Will Rogers said, ‘I have been in 20 countries and the only one where American tourists are welcomed whole-heartedly by everyone is in Ireland,’” Spicer recounted. 

According to him, this statement has never been truer than it is today. 

(Originally published in 2014.) (Journal photo by Lacey Vilhauer.)