Meat demand to double


For several years sheep and beef returns have been well below those from dairying.

Last season meat prices were higher and dairy prices were lower but this season meat’s down again and dairying has regained a fair bit of ground.

There is however, hope for all food producers in an article in The Economist:

Between now and 2050 the world’s population will rise by a third, but demand for agricultural goods will rise by 70% and demand for meat will double. These increases are in a sense good news in that they are a result of rising wealth in poor and middle-income countries. But they will have to happen without farmers clearing large amounts of new land (there is some scope for expansion, but not much) or using up lots more water (in parts of the world, water supplies are stretched to their limit or beyond).

Dr David Hughes, Emeritus professor of food marketing at Imperial College London, who was here last month, pointed out that most people in the emerging markets don’t eat much red meat.

That provides us with the challenge of introducing the delights of beef and lamb to people more accustomed to eating fish and chicken.

It may not be easy, but if meat and three veg New Zealanders can be converted to sushi and other once exotic foods, surely it’s not impossible to convince people in other countries to enjoy our meat.

Hat Tip: Inquiring Mind.

Confidence and contacts


What did you get from the Kellogg Rural Leadership programme? 

I asked this of fellow graduates at the programme’s silver jubilee celebrations last night. The answer was that we had all gained confidence and contacts. 

Kellogg started at Lincoln 30 years ago but hasn’t run every year so the current intake was the 25th

One of the people who’s spoken to every group is Ruth Richardson who addressed us last night. 

She left us with two messages: public policy matters; and the most important meeting we have each day should be with ourselves – i.e. we should always make time for an hour of exercise. 

The other speaker was Dr David Hughes, Emeritus professor of food marketing at Imperial College London.

He pointed out that the developing economies where we’re hoping to sell more produce eat a lot more white meat than red.

He also said that New Zealand’s reputation for very high standards of food safety is our biggest asset. But while people overseas think we produce good food most can’t name anything we grow because we produce more ingredients than value added food.

%d bloggers like this: