New Zealand red meat sector leaders head to Brussels this week as negotiations between the European Union and New Zealand for a Free Trade Agreement enter a critical stage.
Meat Industry Association chief executive Sirma Karapeeva and Beef + Lamb New Zealand chief executive Sam McIvor will be supporting New Zealand trade negotiators during the talks, which are being held just days before an end of June deadline to conclude an Agreement in Principle.
“Negotiations are coming to a crunch and this trip to Brussels highlights just how important these discussions are to New Zealand’s red meat sector,” says Ms Karapeeva.
“New Zealand has been a longstanding and trusted trade partner of the EU and our companies have been providing consumers with safe, nutritious and high quality product for decades. . .
It will surprise nobody that for the twleth year in a row, world-class biosecurity has taken the overall #1 spot in the annual KPMG agribusiness industry leader’s priority survey, BiotechNZ executive director Dr Zahra Champion says.
The Ministry for Primary Industries suggest total exports of food and fibre products for the year to the end of June 2022 will reach a record $52.2 billion, up 9 percent on 2021.
“The growth comes from the dairy, horticulture, red meat, and forestry sectors, all delivering improved export returns.
“For others, the starting point was the disconnect between prices, profitability, and the green fields across most of New Zealand along with the uncertainty many farmers are feeling. . .
Technology key to dairy’s future – Country Life:
Toilet trained cows may very well be peeing to order by 2032, agritech entrepreneur Craig Piggott says.
Well, in defined places on the farm, that is, and as a way of keeping dairy farming environmentally friendly and sustainable.
Technology around toilet training is one of the “threads” exercising the minds of Piggott’s team at Halter after the start-up’s phenomenal success using “cowgorithms” to farm dairy cows.
“If you can train a cow to move left and right … move them around a farm, then why can’t you train them to urinate in a shed?” he asks. . .
Government and industry investment could seed a new plant-based protein industry important to New Zealand’s survival on the global food market, according to a PwC report today
Jade Gray describes himself as a fourth-generation grocer. He’s worked on beef farms and in meat processing plants and butchers’ stores in Canterbury and China. He’s run a pizza restaurant. He knows about food – and he’s convinced there’s no real future in meat.
“I speak with a lot of farmers, I get heckled by mates and by strangers. It’s all good, it’s part of a good, fair and democratic society. But we’ve seen what happened to the wool sector in the past three decades, and we can’t allow that to happen to meat or dairy. We need to learn from that very harsh lesson.”
He argues we need to start turning over our paddocks to high-protein plants such as peas and fava beans. “We can create a whole new revenue stream for protein. The bonus is that brings more resilience. Or we can pitch ourselves against a major disruption that’s looking more and more likely in the next 10 to 20 years.” . .
Lifeless market for meatless meat – Chloe Sorvino:
Ross Mackay and Eliott Kessas emigrated from Scotland with a dream. The longtime vegans founded Daring Foods, a meatless chicken-nugget startup, with the aim of reducing unhealthy meat consumption and creating more climate-friendly foods. At first, it caught on. Daring’s nuggets secured shelf space in Sprouts stores, Whole Foods and some Albertsons and Target locations.
Then came the big money. In October 2021, the Los Angeles-based brand, not yet two years old, raised $65 million at a valuation of more than $300 million. Investors included D1 Capital Partners, a hedge fund that’s backed companies such as Instacart, as well as DJ Steve Aoki and tennis superstar Naomi Osaka. All told, Daring has raised more than $120 million.
Less than a year later, however, the bottom is falling out. There are more than 100 plant-based chicken-nugget companies, many of them with products similar in taste and texture. To break out from the pack, Daring hired newlyweds Kourtney Kardashian and Travis Barker to take photos eating the faux nuggets while wearing lingerie. It was unclear whether the result — 1.2 million likes on Kardashian’s post; 5 million on a video Daring posted — was enough to goose sales. There’s simply too many brands struggling for space on supermarket shelves, and the rare chefs who adopt meatless products for their restaurants are reluctant to keep unpopular items on the menu. Consumers are ruthlessly weeding out the market while investors tread lightly now that money is more expensive than it’s been for a decade. . .
New Zealand grape growers and wineries are breathing a sigh of relief following an improved vintage in 2022 that will help the industry rebuild stocks and sales, reports New Zealand Winegrowers.
“Going into vintage, wineries urgently needed a larger harvest as strong demand and smaller than expected crops in recent years had led to a significant shortage of New Zealand wine. That shortage has caused total New Zealand wine sales to fall 14% from the peak achieved in January 2021, even as wineries supported sales by drawing on stocks which are now at rock-bottom levels,” says Philip Gregan, CEO of New Zealand Winegrowers.
In the domestic market, the same shortage has led to sales of New Zealand wine falling to their lowest level since 2004.
“There is no doubt we urgently needed an improved harvest this year after cool weather and frosts impacted Vintage 2021. The main challenge this year was COVID-19, which greatly complicated harvest logistics with Omicron rampant throughout New Zealand just as harvest began. This created additional pressure at a time many producers were already under pressure due to labour shortages,” says Mr Gregan. . .
Global dairy giant Yili has scooped the innovation category at the 15th Global Dairy Congress in Laval, France.
Yili, which operates two dairy companies in New Zealand, and its subsidiary Ausnutria topped the tally for most awards at the World Dairy Innovation Awards held simultaneously with the Congress.
The awards were for packaging design, infant nutrition, intolerance-friendly dairy products, ice cream, cheese, and dairy snacks.
The judges noted that: “Yili have their finger on the pulse when it comes to identifying gaps in the market and creating brilliant innovative products that both taste and look great while simultaneously serving a purpose.” . .