Thursday 8 December 2016

Ornua opens €20m factory in Saudi Arabia

Published 16/03/2016 | 07:29

Ornua CEO, Kevin Lane and Saeed Bajwaber, Chairman of Al Wazeen Trading at the opening of Ornua Cheese Manufacturing Facility in Riyadh
Ornua opens a new cheese manufacturing facility in Riyadh, Saudi Arabia. The €20 million state-of-the-art facility will manufacture white cheeses for the Saudi Arabian market. Pictured left to right: Saeed Bajwaber, Chairman of Al Wazeen Trading, Kevin Lane, CEO of Ornua.
Ornua CEO, Kevin Lane and Saeed Bajwaber, Chairman of Al Wazeen Trading at the opening of Ornua Cheese Manufacturing Facility in Riyadh Ornua opens a new cheese manufacturing facility in Riyadh, Saudi Arabia. The €20 million state-of-the-art facility will manufacture white cheeses for the Saudi Arabian market. Pictured left to right: Saeed Bajwaber, Chairman of Al Wazeen Trading, Kevin Lane, CEO of Ornua.

Ornua, Ireland's largest exporter of Irish dairy products, has opened a new €20m manufacturing facility in Saudi Arabia.

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The facility will make white cheeses for Saudi Arabia, the world's fifth-largest dairy importer, and act as a central hub for the firm to access high growth dairy markets in the Middle East North Africa region.

Chief executive of the firm that makes Kerrygold Kevin Lane said the facility, which is located in Riyadh, will provide the business with a new route to market for Irish dairy.

"We now have a manufacturing and trading hub in place to service the high growth dairy market of Saudi Arabia and our growing MENA customer base.  The ability to innovate and adapt to market needs is key to developing opportunities for Irish dairy," Mr Lane said.

New technology developed by Ornua and Teagasc, the food development authority, will be implemented at the facility in order to create a range of white cheeses.

Teagasc head of food research Mark Fenelon said: "The technology underpinning this venture was developed at the Teagasc food research centre, Moorepark and was adapted and managed by Ornua as part of a highly integrated collaborative research program to develop the current suite of local cheeses."                                                                                           

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