Don’t be complacent about agriculture’s ability to rescue us – Gareth Kiernan:
The massive increase in tourist numbers coming to New Zealand between the global financial crisis and the Covid-19 pandemic is well documented, lifting from under 2.5 million in 2008 to 3.9 million in 2019.
But it’s perhaps less well-known that agriculture and forestry exports held their own during this period, with their share of total exports increasing from 44 per cent to 49 per cent.
The drop in “other goods” in this chart implies that the squeeze was felt more by manufactured exports than the primary sector – a trend that is not unique to the last decade.
Since Covid-19 struck, a reliance on agriculture has been the defining feature of the best-performing regional economies. . .
The Government’s announcement of the 2021 Resident Visa will provide some welcome relief to rural communities, says Rural Women New Zealand (RWNZ).
“Today’s announcement of the one-off 202 Resident Visa, which creates residence pathways for approximately 9,000 primary industry workers, is excellent news and will relieve some of the stress in our rural communities,” says RWNZ board member Sharron Davie-Martin.
Davie-Martin says that RWNZ understands the one-off visa will support workers elsewhere in New Zealand in retail, teaching, health care, construction and aged care which she says must be a great reassurance to all migrant workers and their families.
“However, RWNZ is acutely aware of the pressure on the health and well-being of rural communities caused by stressed migrant workers and staff shortages. . .
Sighs of relief all round at Federated Farmers after the announcement of a clear and achievable residency process for international workers and their families.
“I am delighted. This gives 9000 of the workers who have stayed on to help run our farms some certainty about their future,” Federated Farmers immigration spokesperson Chris Lewis says.
“And they deserve it. They’ve supported us through exceptionally difficult times on farm and we are going to need them even more in the future.
“There will be big smiles in cowsheds and tractors across the country after this announcement.” . .
Alliance Group says decarbonisation projects at three South Island processing plants is a major boost to its goal of reducing its carbon footprint.
Alliance Group and the Energy Efficiency and Conservation Authority (EECA) will co-fund the projects at the co-operative’s Lorneville and Mataura plants in Southland and at Smithfield plant in Timaru. Together, the plants employ approximately 3,000 people at peak season.
As part of the decarbonisation project, Alliance will install an electrode boiler to reduce the use of existing coal fired boilers at its Lorneville plant near Invercargill, saving 11,739 tonnes of carbon per annum. . .
New Zealand’s red meat exports increased by more than a quarter in August compared to the previous year, according to an analysis from the Meat Industry Association (MIA).
Overall exports for August 2021 reached $650 million with the 26 per cent increase largely driven by a growth in beef exports, up 39 per cent to $299m year on year.
Exports to the top three beef markets all increased, with China up 89 per cent to $117m, the United States by 31 per cent to $102m and Japan by 31 per cent to $15 million.
Sirma Karapeeva, MIA chief executive, said volumes of beef exported during August were also historically high. . .
Kiwis are being encouraged to try a new cheese this month to celebrate New Zealand Cheese Month.
A regular event on the country’s food calendar, New Zealand Cheese Month is an initiative created and organised by the New Zealand Specialist Cheesemakers Association, to draw attention to the value of the local cheese industry. NZ Cheese Month occurs in October because it’s ‘spring flush’ the early days of spring, with warmth and soil moisture creating lush, green grass for animals to feast on. Sheep and goat milking resumes and there is plenty of fresh cheese available for cheese lovers.
NZSCA Chair, Catherine McNamara says the country’s cheesemaking industry is constantly evolving and she’s encouraging cheese lovers to take a fresh look and try something new.
“From its beginnings with the European settlers in the early 1800s, through to the present day; the art of cheesemaking has thrived in Aotearoa thanks to the environment producing some of the world’s best milk. This is reflected in the success small and large New Zealand cheese producers have enjoyed on the international stage. . .