Primary sector exports defy challenges – Sudesh Kissun:
Primary sector exporters, take a bow.
Despite major challenges, New Zealand primary sector exports are holding up well. And it’s not just dairy products leaving our ports in droves – beef, apples, kiwifruit, wine and sheepmeat are also being shipped out.
According to BNZ’s latest Rural Wrap, NZ primary sector exports have been impressively resilient to the massive global economic shock over the past 12 months.
BNZ senior economist Doug Steel points out that exporters have been facing considerable challenges – many of which are ongoing.
Federated Farmers is deeply disappointed the government’s exception announcement today shows it could not find a way to bring 500 desperately needed skilled dairy employees into the country.
Feds believes the pressure some farming families are now under, due to a severe lack of people to work on farms, is already taking a toll on stress levels, wellbeing and health.
“Farmers have been telling us for well over a year there is a real shortage of suitable dairy staff,” Federated Farmers employment and immigration spokesperson Chris Lewis says.
“I am getting daily calls about the labour situation and many farmers don’t know what to do for the coming season. . .
The New Zealand horticulture industry has welcomed the Government’s latest move to increase the flow of workers from the Pacific, in support of the Recognised Seasonal Employer (RSE) scheme.
‘Pacific workers are an integral part of the horticulture industry’s seasonal workforce, particularly for harvest and winter pruning. They make up the shortfall in New Zealanders while at the same time, enabling the horticulture industry to grow and employ more New Zealanders in permanent positions,’ says HortNZ Chief Executive, Mike Chapman.
‘Indeed, over the past decade, the New Zealand horticulture industry has grown by 64% to $6.49 billion while in 2019, before Covid struck, more than $40 million was returned to Pacific economies through the RSE scheme. . .
Silver Fern Farms will launch their search for the future stars of the red meat industry in the coming weeks, with applications opening for the Plate to Pasture Youth Scholarships and the Silver Fern Farms Graduate Career Programme.
Since 2017 Silver Fern Farms has invested $130,000 to further the careers of young people through Plate to Pasture Youth Scholarships, and has also placed nine young people in roles around the business in the Graduate Career Programme.
Silver Fern Farms Chief Executive Simon Limmer says the Plate to Pasture Youth Scholarships and the Graduate Career Programme reiterates the commitment Silver Fern Farms has to developing young people and their careers. . .
New Zealand’s alternative proteins sector has huge potential, but is fragmented and lacks clear leadership, according to a new report.
The report was done by FoodHQ, a group which represents the country’s food innovation organisations, and was based on input from 185 people working in the broader sector. Products considered to be emerging proteins include plant-based foods and beverages, insect foods and lab-grown proteins.
FoodHQ chief executive Abby Thompson said while there was huge potential to meet global demand for emerging proteins, the industry faced significant challenges.
“New Zealand is currently missing a co-ordinated approach that is going to help drive some of addressing infrastructure gaps that is going to really help with the attraction and retention and development of talented scientists, technologists and entrepreneurs who can really drive some of this stuff.” . .
The Ministry for Primary Industries (MPI) is enabling New Zealand to tap into the growing market for plant-based products, where vegetables feature as a ‘centre of the plate’ item.
A diverse range of new processed vegetable products is now available on the market, thanks to $147,000 investment from MPI’s Sustainable Food and Fibre Futures (SFF Futures) fund – and more innovation is under way.
The two-year project led by Food Nation, which kicked off in mid-2019, aimed to develop a range of plant-based ‘meat alternative’ foods using mushroom seconds and an array of other more novel plants.
One year on, it has made some exciting progress. . .